Stewed Rabbit

Recipe second for 6 people based on Rabbit with tomato.

Preparation:

Preparation: Heat three tablespoons of oil in a saucepan and brown the rabbit cut into pieces for a quarter of an hour. When they have browned, add the garlic, thyme and parsley. Mix, salt and pepper. Wet with the wine and let it evaporate. Add the peeled, seeded and roughly chopped tomatoes. Cover up. Continue cooking over low heat for about an hour and a quarter, stirring occasionally. Serve immediately. Accompanying wines: Oltrepò Pavese Barbera “Sparkling” DOC, Cori Rosso DOC, Lizzano Malvasia Nera DOC.